You think this soup is pretty? Then wait until you tried it. The taste i sublime. It was served during a hot afternoon after the Wedding ceremony at my friends Marysia and Tymek in Warsaw. Pretty Pretty. You know I have a special liking for Polish soups. Or, rather, the sour corner or the Polish soup culture. The way to make sour soups is something I never found anywhere in the world, and I am really hooked on it. Now, soups is really something that I eat on colder days than a hot day like today. Apart from Gazpacho, there are not that many cold soups in my repertoar (and since my KitchenAid blender broke down there is not even a gazpacho in the house). In Poland, however, there is a large variety of cold soups. What I love about them is the sour taste. Sour Cucumber soup, sour Beetroot soup. Love it. Please try this Chlodnik recipe from Anne Applebaums cook book. I can not imagine how anyone could not like this. Unfortunately the recipe is only in US measurement.
SUMMER BEET SOUP
2 to 3 medium beets,
or 5 to 6 small beets
2 medium cucumbers, peeled and cut into 1/4-in. dice
1 small celery stalk, with leaves; stalks cut into 1/4-in. dice and leaves finely chopped
1/4 cup plus 1 Tbl. finely chopped fresh dill
1/4 cup plus 1 Tbl. finely chopped flat-leaf parsley
1 large bunch of fresh chives, finely chopped
1 tsp. salt 1 tsp. freshly ground pepper
Pinch of sugar 8 cups kefir or, if unavailable, plain nonfat yogurt 3
large eggs lor12 qual’s eggs, hard-boiled (Keep refrigerated until ready to serve)
In a large saucepan, cover the beets with water and boil until soft. Drain and let cool, and then remove the skins (they should slip off easily). Cut the beets into relatively small, even dice, about 1/4 inches. Toss the vegetables and herbs in a large bowl, together with the salt, pepper and sugar. Pour in the kefir (or yogurt), and mix all the ingredients in the bowl together well. Refrigerate for a few hours, preferably overnight. You will notice that the beets will have “bled” – creating bright pink streaks. Stir to even out the color, bearing in mind the summery blush is part of the soup’s traditional charm. When ready to serve, peel and thinly slice the hard-boiled eggs (or halve the quail eggs, and use two eggs per serving). Mix the soup again just before serving, and ladle into individual bowls, placing the egg slices on top.
BTW. I catched the wedding bouquet!
Thanks to Fabia Ranzani for the pictures!